Tea Production: From Leaf to Cup
Ceylon Tea Production: From Leaf to Cup
Ceylon Tea, renowned for its exceptional quality and flavor, is one of the most sought-after teas in the world. With a history that dates back to the 19th century, when Sri Lanka was known as Ceylon, tea production has become an integral part of the island's culture and economy. At Haughton Teas, we take pride in being part of this rich legacy, producing premium Ceylon Tea that reflects the craftsmanship and dedication of generations of tea growers and makers. In this article, we will walk you through the fascinating journey of Ceylon Tea, from the delicate plucking of the tea leaves to the moment it reaches your cup.
The Origins: Growing Conditions and Regions
The journey of Ceylon Tea begins with the tea bush (Camellia sinensis), which thrives in Sri Lanka's varied landscapes. The island's diverse geography, ranging from coastal lowlands to high mountain ranges, creates ideal growing conditions for different types of tea. The unique terroir of each region—its soil, climate, and altitude—imparts distinct characteristics to the tea grown there.
(4,000 feet and above), from regions like Nuwara Eliya and Uva, are light and delicate, often featuring floral or citrus notes.
(2,000 to 4,000 feet), found in areas like Kandy and Dimbula, are more full-bodied with rich, balanced flavors.
(below 2,000 feet), produced in the warmer, lower-altitude regions of Ruhuna and Sabaragamuwa, tend to be stronger, darker, and more robust.
At Haughton Teas, our estates, like Haughton Estate in Kalawana, produce teas that benefit from the perfect combination of elevation, rainfall, and temperature, ensuring the highest quality leaves are harvested.
Plucking – The First and Most Delicate Step
The process of tea production begins with the careful plucking of young tea leaves and buds. This step is crucial because the quality of the finished tea depends largely on the freshness and tenderness of the plucked leaves. In Sri Lanka, tea is still largely hand-picked to ensure that only the best leaves—often called the "two leaves and a bud"—are selected. These are the youngest and freshest parts of the tea plant, rich in flavor and nutrients.
At Haughton Teas, the plucking is done early in the morning when the leaves are at their freshest. The skilled pluckers, many of whom have perfected this art over generations, ensure that the leaves are carefully handled to preserve their delicate structure and essential oils.
Withering – Preparing the Leaves
Once the tea leaves are plucked, they are spread out on large, flat trays to wither. Withering is a crucial step that removes about 50% of the leaf's moisture content, making the leaves more pliable for rolling. This process can take anywhere from 12 to 18 hours, depending on the climate and humidity.
The withering process at Haughton Teas is carefully monitored to ensure the right amount of moisture is removed. This allows the leaves to retain their natural aroma and flavor while becoming soft enough for the next stage.
Rolling – Shaping the Leaves
After withering, the tea leaves are rolled to release the natural juices and enzymes that will eventually give the tea its flavor. Traditionally, this step was done by hand, but today, mechanical rollers are used to gently twist and break the leaves, which helps in initiating oxidation.
The rolling process is crucial for shaping the leaves and helping the flavor develop. At Haughton Teas, we ensure that this process is done with great care, using state-of-the-art machinery that replicates the gentle motion of hand-rolling. This step also begins the process of releasing the essential oils that give Ceylon Tea its distinct aroma and taste.
Oxidation (Fermentation) – Developing Flavor
Oxidation, also known as fermentation, is the key process that determines the flavor, color, and strength of the tea. During this stage, the rolled leaves are spread out in cool, humid conditions, where they begin to oxidize and turn darker. The extent of oxidation depends on the type of tea being produced:
- Black tea undergoes full oxidation, resulting in a dark, rich brew with a robust flavor.
- Green tea is not oxidized at all, which is why it retains its green color and lighter flavor.
- White tea undergoes minimal oxidation, preserving its delicate taste.
At Haughton Teas, we carefully control the oxidation process to ensure that the tea develops the perfect flavor profile. The oxidation time varies based on the specific type of tea being produced, with black teas typically oxidizing for several hours until they reach the desired intensity.
Firing or Drying – Locking in the Flavor
Once the leaves have oxidized to the desired level, they are fired or dried to halt the oxidation process and lock in the flavor. This is done by passing the leaves through large, hot air dryers. The drying process reduces the moisture content to around 3%, ensuring the tea is shelf-stable and ready for packaging.
At Haughton Teas, we use modern, energy-efficient drying methods that preserve the quality of the tea while ensuring that it retains its rich aroma and taste. The result is a finished product that is flavorful, aromatic, and ready for consumption.
Sorting and Grading – Ensuring Quality
After drying, the tea leaves are sorted and graded based on their size and quality. Different grades of tea have different characteristics, ranging from whole leaf teas, which are larger and more fragrant, to broken leaves and dust, which are typically used for stronger teas like those found in tea bags.
At Haughton Teas, quality control is a top priority. Our tea is carefully inspected and graded to ensure that only the finest leaves make it to market. Whether it’s our premium loose-leaf teas or our expertly blended tea bags, we guarantee the highest standards in every batch.
Packaging and Export – Reaching Tea Lovers Worldwide
Once the tea is sorted and graded, it is packed into air-tight containers to preserve its freshness and shipped around the world. Ceylon Tea is known for its exceptional quality and is one of the most exported teas globally, enjoyed by millions of people across different cultures.
At Haughton Teas, we take extra care in packaging our teas to ensure they reach you in perfect condition. Our teas are packed in a variety of formats, from loose leaf to convenient tea bags, so you can enjoy the rich flavor of Ceylon Tea in a way that suits your preferences.
From Leaf to Cup – The Perfect Brew
Once the tea reaches your home, the final step in the journey is brewing the perfect cup. The ideal brewing time and temperature depend on the type of tea:
Black Tea
Brew with boiling water (100°C) for 3-5 minutes for a robust, full-bodied cup.
Green Tea
Use slightly cooler water (80°C) and steep for 2-3 minutes for a lighter, refreshing brew.
White Tea
Brew with water at around 75°C and steep for 4-5 minutes to enjoy the delicate flavors.
The production of Ceylon Tea is a meticulous process that combines age-old traditions with modern techniques to create a tea that is celebrated for its quality and flavor. At Haughton Teas, we are committed to maintaining these high standards, ensuring that every cup of tea you enjoy reflects the dedication, craftsmanship, and passion of Sri Lanka’s tea industry. From the plucking of the leaves to the moment it reaches your cup, Ceylon Tea is a true testament to the art of tea making.